Chervil. Maximilian Stock Ltd./Getty Images
Chervil (pronounced SHER-vil) is a delicate culinary herb used frequently in French cuisine. It is a member of the parsley family with a mild flavor. This spring herb is often used in egg dishes. It is sometimes called French parsley.
Chervil is native to the Caucasus region of Eastern Europe and was spread throughout Europe by the Romans. It was once referred to as ‘myrris” because of the volatile oils extracted from its leaves bear the same intense aromas of the biblical substance, myrrh.
LEMON BUTTER SAUCE WITH CHERVIL
• Juice of ½ lemon (about ¼ cup)
• 4 tablespoons cold butter, cut into 8 pieces
• 3 tablespoons minced fresh chervil
• Salt and freshly ground pepper
1. In a small saucepan, heat lemon juice to boiling.
2. Quickly whisk in cold butter, one piece at a time, creating a fully emulsified sauce. When you’ve added all the butter, you should have a rather thin and creamy sauce.
3. Whisk in chervil, along with salt and pepper to taste. Serve immediately over poached white fish, sautéed chicken breasts or steamed shrimp.